Braised Lamb Shanks and Sweet Pea Risotto


Braised Lamb Shanks

2 Hanna Family Ranch Lamb Shanks

1 Tbsp. Riojana Olive Oil

2 stalks organic celery, diced

1 1 organic carrot, peeled and diced

1 organic yellow onion, diced

3-4 organic garlic cloves, minced

2 Tbsp. Amore Tomato Paste

6 sprigs organic fresh thyme

2 sprigs organic fresh rosemary

1 cup Bliss Family Vineyard Estate Pinot Noir

2 cups Field Day Beef Broth

Kosher salt and pepper to taste

Sweet Pea Risotto

4-5 cups Field Day Chicken Broth

1 Tbsp. Organic Valley Unsalted Butter

1 Tbsp. Riojana Olive Oil

2 organic shallots, minced

3 cloves organic garlic, minced

2 cups bulk Arborio Rice

1 cup Bliss Family Vineyard Estate Sauvignon Blanc

1 cup Bel Gioioso Parmesan Cheese, freshly grated

1 tsp. Kosher salt

1/4 tsp. Frontier Co-op white pepper

2 cups Stahlbush Frozen Peas, frozen is fine, just thaw before using


Braised Lamb Shanks

Step 1

Preheat oven to 325.

Step 2

Season lamb on all sides with salt and pepper.

Step 3

Heat olive oil in a Dutch oven over medium high heat. Once hot, add the lamb and sear on all sides. About 8 minutes total. Once brown, remove from pot and set aside.

Step 4

Add more olive oil if needed and lower temperature to medium.

Step 5

Add onion, celery, and carrots. Cook for 8-10 minutes.

Step 6

Add in your garlic and cook for 1 minute. Season with salt and pepper.

Step 7

Add your tomato paste and cook for 3-4 minutes.

Step 8

Next add in your herbs.

Step 9

Deglaze with red wine, cook for 5 minutes or until reduced by half.

Step 10

Next, add in your broth, stir to combine. Add in your lamb shanks. Place a lid over the Dutch oven, place in oven and braise for 2 hour or until the shanks reach 160 degrees.

Step 11

Remove from oven. Remove the herb bouquet. Remove lamb shanks and set aside.

Step 12

Remove shanks. Strain the braising liquid through a fine mesh strainer. Discard the vegetables and herbs. Place the liquid back on the stove top to keep warm. It will thicken up a bit.

Step 13

Spoon braising liquid over the shanks and serve the lamb shanks over risotto.

Sweet Pea Risotto

Step 14

Add chicken broth to a saucepan and heat over medium heat. Once boiling, reduce heat to medium low to keep warm.

Step 15

Heat the butter and olive oil together in a large skillet over medium heat.

Step 16

Add the shallots and garlic, sauté for 1-2 minutes.

Step 17

Add the rice, stir to coat in oil and butter.

Step 18

Pour in the wine, stir until all the liquid is absorbed.

Step 19

Reduce the heat to low.

Step 20

Ladle in 1 cup of broth and cook until absorbed, stirring every so often.

Step 21

Add another ladle full of broth, cook until absorbed, stirring every so often. Repeat this until the rice is cooked al dente, about 40 minutes.

Step 22

Stir in the parmesan, salt, and pepper.

Step 23

Puree 1 ½ cups of the peas until smooth. Fold into risotto until fully incorporated. Fold in remaining whole peas.

Step 24

Place risotto in a shallow bowl, place lamb shank on top, spoon a bit of the braising liquid over the lamb shank.

Step 25

Garnish with fresh mint.